1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Courgette tart with mint

Name: Courgette tart with mint
Prep time: 33 min
Cook time: 50 min
Total time: 1 h 23 min
Yield: 1 tart
Cuisine: French
Ingredients: 200 g puff or flaky pastry (pâte feuilletée); 3 courgettes; 2 tablespoons olive oil; 200 g feta; 1 handful fresh mint leaves; 200 ml cream; Salt; Pepper

Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.

182 K 4.1/5 (22 reviews)528516

Duration

1 hour 25 min.

Difficulty

Easy

Last modified on: June 11^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 1 tart, you will need:

1 200 g puff or flaky pastry (pâte feuilletée)
2 3 courgettes
3 2 tablespoons olive oil
4 200 g feta
5 1 handful fresh mint leaves
6 200 ml cream
7 Salt
8 Pepper
Total weight: 1,390 grams

Times for this recipe

Preparation

35 min.

Cooking

50 min.

All in all

1 hour 25 min.

Preparation 35 min.

Cooking 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Roll out 200 g puff or flaky pastry (pâte feuilletée) in a circle, prick all over, then use to line a tart tin or mould. Put to wait in the fridge.

Stage 2 - ⌛ 10 min.

Prepare 3 courgettes, then slice fairly thinly, using a mandolin if you have one - it makes the job much easier.

Stage 3 - ⌛ 10 min.

Pour 2 tablespoons olive oil into a non-stick frying pan over high heat. As soon as it's nice and hot, add the sliced courgettes and cook for a few minutes. They should still be slightly crunchy.

Set aside. If any liquid has come out of the courgettes, drain them thoroughly in a sieve or colander.

Stage 4 - ⌛ 3 min.

Cut 200 g feta into small pieces.

Stage 5 - ⌛ 5 min.

Wash 1 handful fresh mint leaves, dry and chop roughly with a knife or scissors.

You can add any other herbs you like. I have used parley and thyme here, but this is not essential.

Stage 6 - ⌛ 3 min.

Pour 200 ml cream into a bowl, add the diced feta, salt and pepper.

Add the mint and mix.

Stage 7 - ⌛ 5 min.

Preheat the oven to 220°C (430°F).

Take the pastry case out of the fridge, and arrange the courgette slices in the bottom.

Stage 8 - ⌛ 2 min.

Pour the cream-feta-herb mixture on top, then cook for 30-40 minutes.

Stage 9 - ⌛ 40 min.

You can put the tart under the grill for a few minutes at the end to brown the top.

Remarks

For a smoother filling mixture, you can use a hand blender to combine the cream with the feta and herbs.

If you don't like feta, you can just leave it out, or replace it with mozarella or a blue cheese like roquefort, but the taste will be very different. The essence of this recipe is the combination of courgette and mint.

And to drink?

Try a Cabernet-Sauvignon rosé from the Pays d'Oc produced by Baron Philippe de Rothschild, chilled but not too cold. Under this name, seen as somewhat pompous and "Old France", lurks a producer with a broad range of wines (the enlightened opinion of my friend Robert, who introduced me to them).

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

Source: Home-made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=15 %	53 g RDI=20 %	60 g RDI=82 %	175 kcal RDI=9 %	736 kJ RDI=9 %
Whole recipe	136 g RDI=209 %	750 g RDI=283 %	836 g RDI=1,146 %	2,442 kcal RDI=122 %	10,226 kJ RDI=122 %